White Chocolate Lemon-Cream Cake

READY IN: 2hrs 40mins
YIELD: 1 9




  • Cake:
  • Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
  • Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
  • Add flour to creamed mixture, beating just until blended. Stir in vanilla.
  • Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
  • Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
  • Frosting:
  • Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
  • Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
  • Transfer mixture to a small bowl and chill completely.
  • Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
  • Spread over the top and sides of cake.
  • Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.